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I made some delicious soup out of the zucchini from my plants.
Silky Zucchini Soup
CONTRIBUTED BY GRANT ACHATZ, Source: Wine and Food Magazine
TOTAL TIME: 45 MIN
SERVINGS: 4
•FAST
•HEALTHY
•MAKE-AHEAD
•STAFF-FAVORITE
•VEGETARIAN
Chef Grant Achatz makes this simple, creamy, sublimely silky zucchini soup without any cream at all.
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, thinly sliced
Kosher salt
Freshly ground pepper
1 1/2 pounds zucchini, halved lengthwise and sliced 1/4 inch thick
2/3 cup vegetable stock or low-sodium broth
Julienned raw zucchini, for garnish
In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
Working in 2 batches, puree the soup in a blender until it's silky-smooth. (Be careful when blending hot liquid, remove center cup in lid and hold a towel over the blender lid.) Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.
MAKE AHEAD The soup can be refrigerated overnight.
CONTRIBUTED BY GRANT ACHATZ, Source: Wine and Food Magazine
TOTAL TIME: 45 MIN
SERVINGS: 4
•FAST
•HEALTHY
•MAKE-AHEAD
•STAFF-FAVORITE
•VEGETARIAN
Chef Grant Achatz makes this simple, creamy, sublimely silky zucchini soup without any cream at all.
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, thinly sliced
Kosher salt
Freshly ground pepper
1 1/2 pounds zucchini, halved lengthwise and sliced 1/4 inch thick
2/3 cup vegetable stock or low-sodium broth
Julienned raw zucchini, for garnish
In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
Working in 2 batches, puree the soup in a blender until it's silky-smooth. (Be careful when blending hot liquid, remove center cup in lid and hold a towel over the blender lid.) Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.
MAKE AHEAD The soup can be refrigerated overnight.
***
I watched golf.
***
I took this photo of a sweet little rabbit in the front yard, under the oak tree.
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